COCONUT SYRUP (BURDEOS, QUEZON)

This syrup, also called "coconut nectar", is made from the fresh drippings of the coconut trees lopped-off inflorescence, and if cooked further would become coconut sugar (the same liquid may be fermented into wine or vinegar.) It tastes very tropical, earthly, and is actually slightly smoky. Use like would any liquid sweeteners, on candies, native rice cakes, baked goods, or in salad dressings. remember though, that there is a slight molasses note in the finish!